Description
Outback steakhouse bloomin fried chicken delivers crispy, golden comfort straight to your plate with southern-style flair. Juicy chicken pieces coated in a signature crunchy breading make this restaurant-inspired dish a total crowd-pleaser for your next gathering.
Ingredients
Scale
Main Proteins:
- 4 boneless chicken breasts
Marinade and Seasoning:
- ½ cup mayonnaise
- 1 cup buttermilk
- ½ cup water
- 2 tablespoons ketchup
- 1 tablespoon grated horseradish
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
Coating:
- 1 ½ cups all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Whisk ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon horseradish, 1 teaspoon smoked paprika, ¼ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon oregano, ¼ teaspoon black pepper, and a pinch of cayenne in a small bowl. Blend until smooth and refrigerate the sauce.
- Combine 1 ½ cups flour, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne in a shallow dish. Mix thoroughly.
- Pour 1 cup buttermilk and ½ cup water into a separate bowl. Whisk until well combined.
- Pat your chicken breasts dry with paper towels. Dunk each piece into the buttermilk mixture, ensuring complete coverage.
- Roll the wet chicken in the seasoned flour mixture. Press firmly to help the coating stick completely to your chicken.
- Heat vegetable oil to 350°F in a large skillet. Carefully place coated chicken into the hot oil.
- Fry chicken for 4-5 minutes on each side until the exterior turns golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Plate the crispy chicken alongside your chilled bloomin sauce for dipping.
Notes
- Create the Bloomin Sauce ahead of time to let flavors meld in the refrigerator for maximum taste impact.
- Pat chicken breasts completely dry before dipping in buttermilk to help seasoned flour stick better and create a crispier coating.
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature for safe cooking without overdrying the meat.
- When frying, maintain consistent oil temperature around 350°F to achieve an evenly golden, crispy exterior without burning the breading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg